Chocolate covered pretzels 2 LB assortment Bowl

$24.99

$24.99

Unavailable

We offer our 2 LB Chocolate covered Pretzel platter with assorted chocolates, sizes, shapes, and toppings
We hand dip all our pretzels with assorted chocolates and top them with all kinds of sprinkles, crunchies, and more.....
Your assortment will have an assorted toppings and candies !!

Thank you for visiting The Brittle Box Candy Co. we offer candies in bulk, we are the premiere Brittle Candy Company online ! offering sour candy, Jelly Beans in BULK, you will find the best selection of Hand made gourmet Brittle Candy online ! ANYWHERE ..Candy gifts we have them also we will be adding hundreds of great candy, lollipops, Hard Candy, Chocolates , Gummy Candy, White Chocolates, Imported Licorice, and baked goods from our families baked to order Amedeo's Bakery !! Italian Cookies, Scones, Cookies, Cake balls and Catering weddings WE offer our Party Favors for any event !

Did you know that :
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There is a 16th century recipe that was published that shows how to prepare chocolate covered pretzels and this is believed to be the earliest documentation of this invention. Called Precedella, the publisher of the recipe was from Max Rumpolt and the book has a publication date of 1581. This is about 40 years later than the stories of Leibniz inventing this food product.
Rumpolt had a number of recipes for which he is credited as the first to create. The most notable is that of the chimney cake, although it may be called a funnel loaf, a funnel doughnut, or even a spool on a stick. Their creation dates back to Carpathian times, but Rumpolt is credited with the ability to cook these loaves in such a way that the average person could do it at their home.
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It is also the instructions that are within the cookbook that were unique at the time. In many ways, it could be said that Rumpolt created the first “modern” cookbook. With instructions about how to boil potatoes that had been diced and other common sense ways to improve cooking, our modern techniques for food today tend to be traced back to the efforts of Max Rumpolt.